Best Chocolate Chip Cookies Ever

Ingredients

• 1 cup (2 sticks, 226g) unsalted butter
• 1 cup (200g) light brown sugar, packed
• ½ cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 1 tablespoon pure vanilla extract
• 2 ½ cups (312g) all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon fine sea salt
• 2 cups (340g) high-quality semi-sweet chocolate chips or chunks
• ½ cup (60g) chopped walnuts or pecans (optional, but recommended)

Instructions

Step 1: Brown the Butter (The Secret)

1. In a light-colored saucepan over medium heat, melt the butter. Continue to cook, swirling the pan frequently, until the butter foams, then settles. You’ll see golden brown milk solids at the bottom and smell a warm, nutty aroma. This takes about 5-7 minutes. Immediately pour the hot browned butter (and all the toasted bits) into a heatproof bowl to stop the cooking. Let it cool for 15-20 minutes until it’s solid but still soft (like the consistency of mayonnaise).

Step 2: Combine Wet Ingredients

1. In the bowl of a stand mixer fitted with the paddle attachment, add the slightly cooled browned butter, brown sugar, and granulated sugar. Beat on medium speed for 2 full minutes until the mixture is smooth and well-creamed. It will look slightly grainy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.

Step 3: Add Dry Ingredients

1. In a separate bowl, whisk together the flour, baking soda, and salt. With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix until just combined and no streaks of flour remain. Do not overmix.

Step 4: Fold in the Goodies

1. Using a rubber spatula, gently fold in the chocolate chips and nuts (if using) until evenly distributed throughout the dough.

Step 5: Chill (Don’t Skip This!)

1. Cover the bowl and chill the dough for at least 30 minutes, or up to 48 hours. This crucial step solidifies the fat, prevents overspreading, and allows the flavors to deepen.

Step 6: Bake to Perfection

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
2. Scoop the dough using a 2-tablespoon cookie scoop (or a heaping tablespoon) and place dough balls about 3 inches apart on the prepared sheets.
3. Bake for 10-12 minutes, or until the edges are a deep golden brown and set, but the centers still look soft and slightly underdone. The cookies will continue to set as they cool.
4. For a perfectly round shape, immediately after removing from the oven, use a large round cookie cutter or the rim of a mug to gently swirl around any cookie that spread unevenly.
5. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Calories: 280 | · Protein: 3g Categories Recipe Pecan Cheesecake Pie Scallops in Lemon Wine Sauce Leave a Comment Cancel reply Comment Name Email Website Save my name, email, and website in this browser for the next time I comment. Search Search · Fat: 15g | Saturated · Carbohydrates: 35g | Dietary · Saturated Fat: 9g | Cholesterol: 40mg | · Fiber: 1g | · Sugar: 23g | · Sodium: 135mg |